Harvest Bundt Cake Recipe
Ingredients
- For Bundt
- 3-4 carrots, peeled & grated
- 1 large (or 2 small) zucchini, peeled & grated
- 1 large (or 2 small) apple, peeled & grated
- ¾ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon vanilla
- ½ cup canola oil
- ½ cup whole milk
- 2 cups self-rising flour
- For Icing Drizzle
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Directions
- Preheat oven to 350 degrees F. and grease a bundt pan.
- Place the grated zucchini and apple in a strainer and drain excess juice.
- In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple.
- Add flour 1/2 cup at a time, folding the batter between each addition.
- Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean.
- In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt.
- Serve and enjoy with coffee or tea, for breakfast or dessert.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 93 | 27% |
| Total Fat 10.53g | 13% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 32mg | 11% |
| Sodium 294mg | 12% |
| Potassium 121mg | 3% |
| Total Carbs 59.36g | 16% |
| Dietary Fiber 1.2g | 4% |
| Sugars 42.61g | 28% |
| Protein 3.58g | 6% |
